A Neat Cook Book

How to Cook Without a Book is a neat little book that teaches you how to make up your own recipes. My children laugh that it is a BOOK and that it does indeed contain recipes, despite the chosen title. The following is an Amazon.com review on it:

Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson presents a particular cooking procedure, provides a recipe that embodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises, and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm

Garlic Fries

These fries are a lighter (and much tastier, in my opinion!) version of deep fried potatoes.


In a bowl, toss together:

3lbs peeled baking potatoes, cut into ¼” thick strips
4t canola oil
Salt and pepper

On a baking sheet prepared with non-stick cooking spray, spread potatoes in a single layer. Bake at 400 for about 50 minutes, turning over after 20 minutes, until tender and golden.

In a large nonstick skillet or cast iron skillet, melt:

2T butter

Saute over low heat, 2 minutes:

8 cloves of garlic, minced

Add cooked potatoes and:

2T chopped parsley
2T freshly grated Parmesan cheese

Toss to coat & serve immediately.

Homemade Whoopie Pies

(They look better in real life!)

HOMEMADE WHOOPIE PIES

In a large mixing bowl, cream together:

1/2c shortening
1c brown sugar, packed
1 large egg

In another bowl, combine:

1/4c + 2T cocoa powder
2c all-purpose flour
1t baking powder
1t baking soda
1t salt

In another bowl, combine:

1c milk
1.5t vanilla

Alternately add the dry ingredients with the milk mixture to the creamed shortening, sugar, and egg mixture. Drop by 1/4c onto greased or parchment lined cookie sheets, leaving 2" between pies. Bake at 350 for 15 minutes or until cakes spring back when touched.

For the filling, beat together:

1c shortening
1c confectioner's sugar
1 1/3c marshmallow creme (or Fluff)
1/4t salt dissolved in 1T water
1.5t vanilla

Spread half the cakes with filling. Top with remaining halves. Makes about 9 large whoopie pies.

Fun Treats

Our boys won 38-3 against Buffalo. Go RU!

Making "R" and "U" cookies for our favorite college football team's opening game.

My son's 7th birthday cake!

Asian Chicken Salad

Combine in large bowl:

4c grilled chicken, cut in strips (or broiled, or poached)
1c canned mandarin oranges, drained, juice reserved
2/3c sliced scallions
1/2c roasted peanuts

Whisk together in small bowl:

2/3c reserved orange juice
1/2c peanut oil (or canola)
2T fresh lemon juice
1.5t chili oil (optional)
1t (or more!) fresh minced ginger (you could probably use dried) **
1/2t salt (or to taste)
1/4t pepper

Pour 1/2c dressing over chicken mixture & toss. Adust seasonings. Toss remaining dressing with:

4c shredded Chinese cabbage

Top with:

1/2c chopped peanuts
1c chow mein noodles


* Adjust any of these ingredients you wish.
** My grocery store carries bottled sliced ginger. It's nice to have on hand if I'm out of fresh.

Indian Curry Lentils and Rice

Saute two onions, sliced, in a bit of olive oil till brown & caramelized.

In a sauce pan, add 2c dried lentils with one 14.5oz can of chicken broth and enough water to cover. Add 1.5t curry, 1t garlic powder, and salt and pepper. Bring to a boil, then simmer 10 minutes. Add 1 cup brown rice & enough water to cover. Bring to boil again & simmer till rice is tender.

When ready to serve toss in lots of chopped cilantro and pass plain yogurt on the side. Top with caramelized onions.


Ingredient List

olive oil
2 onions
2c dry lentils
14.5oz chicken broth
water
1.5t curry powder
1t garlic
salt/pepper
1c brown rice
cilantro
plain yogurt

Two Moroccan Recipes

Moroccan Chili

Quick, Healthy, Inexpensive

Saute in large saucepan: 1 chopped onion, 2 chopped celery, 2 chopped carrots till soft.

Add: 3 cloves of minced garlic, cooking one more minute.

Add: 2t cumin, 2t paprika, 1t ground ginger (or 1T fresh), 1/2t turmeric, 1/2t freshly ground pepper, 1/2t salt, 1/8t cinnamon, 1/8t ground red pepper (or to taste with any of the seasonings). Cook 1 more minute, stirring constantly.

Add: 1.5c water, 2T tomato paste, 2-15oz can chickpeas (or a couple cups prepared dried beans), 1-14.5oz can diced tomatoes with juices. Bring to boil. Simmer 20 minutes.

Stir in: Lots of cilantro and 1T fresh lemon juice.

Serve with basmati rice and an Orange Salad. Arrange navel orange slices on baby spinach. Whisk dressing ingredients: 1.5T lemon juice, 2T honey, 3T olive oil, 1/4t cumin, salt and pepper. Drizzle over salad. I like to add sliced almonds and chopped red onions or scallions too.

Moroccan Chicken and Lamb Soup

2T butter

2T olive oil

8 chicken pieces, skin removed

1/2lb boneless lamb cut into chunks

s&p

1 onion, chopped

4 celery stalks with leaves, chopped

3 garlic cloves, minced

1t turmeric

1/2t ground coriander

1/2t crushed red pepper flakes

1 28oz can crushed tomatoes

3c chicken broth

3c cold water

1 2-inch piece of cinnamon stick

1 15oz can chickpeas, drained & rinsed

2oz vermicelli broken into 2-inch lengths (or spaghetti if you don’t live on the East coast!)

1/4c chopped parsley

1/4c chopped cilantro

2T fresh lemon juice

Lemon wedges for garnish

1. Melt butter and olive oil in large pot over medium high heat. Season chicken and lamb with s&p. Working in batches, brown the chicken well on all sides, transferring it to a platter as it browns. Brown the lamb, using additional butter and oil if needed, and transferring it to the platter with the chicken.

2. Add the onion and celery to the pot and sauté for about 5 minutes, or until the onion is softened. Add garlic, turmeric, coriander, and red pepper flakes, and season with s&p. Saute for 1 minute longer, or until the garlic is translucent.

3. Return chicken and lamb, with juices to pot. Add tomatoes, broth, water, and cinnamon stick. Bring to boil, then reduce to simmer, partially covered for 50 minutes.

4. Add chickpeas and simmer 15 minutes longer.

5. Remove chicken with slotted spoon and remove meat from bones if necessary. Cut into bite-sized pieces. Return to pot.

Bring soup to a simmer. Add vermicelli and cook 10 minutes till vermicelli is al dente.

6. Stir in parsley, cilantro, and lemon juice. Ladle soup into large shallow bowls and garnish with lemon wedges.

Fast Finish Throw

Lion Brand Fast Finish Throw I
Originally uploaded by classicalmichele.

This is what I did today! The throw took me about six hours to complete. Instead of the Candy Apple Red specks in the blanket shown, I chose Antique, which is a burgundy. I used Lion Brand's Speed Stix (size 50mm). Other than feeling like I have carpal tunnel after six hours of knitting, it wasn't too bad to knit with them.

This photo is from Lion Brand Yarn's free pattern page. I will post the picture of my throw shortly.

Ground Beef Curry With Peas

Combine in a bowl:

1 pound ground beef
1 egg, beaten
2.5t cumin
1.5t coriander
1t ground ginger
3 garlic cloves, minced
3T cilantro
1/2t salt
1/4t pepper

Mix with hands well and form 1.5" meatballs. Heat 3T oil in casserole. Cool meatballs till brown. Transfer to plate. Add to casserole and cook till golden:

1 medium onion, minced

Then, add and cook 1 minute:

1T curry powder
1/2t cardamom
3 cloves garlic, minced
1t cumin

Add:

2T flour

Cook, stirring constantly, 1 minute. Add:

14.5 oz can tomatoes, cut up, with juices
1 cup beef stock
1 bay leaf
2t lemon zest
1/2t salt
1/4t pepper

Return meatballs to pan. Bring to boil, then reduce heat and simmer till meatballs are no longer pink in center, about 30 minutes. Discard bay leaf. Stir in:

1c frozen peas
1/2c yogurt

Stir till heated through, about 5 minutes. Add 2 tablespoons chopped cilantro. Serve over basmati rice.


* cumin, coriander, and cardamom should be in regular spice aisle.

Leftover London Broil

Leftover London Broil
Originally uploaded by classicalmichele.

I have leftover grilled steak so I'm making an Asian Beef Salad. I love this meal & thought I'd share it.

Asian Beef Salad

For the salad layer:

Chopped, fresh spinach leaves
Any combo of: snow peas, broccoli, string beans, red peppers


For the noodle layer:

Cooked thin spaghetti or rice noodles
Sesame seeds, toasted
Cilantro
Cashews
Olive oil (or sesame)

For the dressing:

1/4c lime juice
1/4c soy sauce
1 clove minced garlic (or more!)
1/3c olive oil
1/2t sesame oil (if you have it)
1/2t minced ginger

For the beef:

Leftover sliced steak OR;
Steak marinated in lime juice, soy sauce, garlic, and cilantro, then grilled & sliced


So here's what you do: Mix up the salad ingredients. Toss them with enough dressing to coat. Plate them. Toss the noodles with the noodle ingredients & enough oil to prevent sticking. Plate noodles on top of salad. Place the sliced steak on top of noodles. Sprinkle with more sesame seeds and/or cashews. Pass extra dressing on the side.

Pork Loin with Orange-Ginger Glaze

Make about 20 slits in the pork and insert slivers of garlic. Rub the meat with salt and pepper. Combine 1/4c olive oil and 1/4c orange juice and pour over pork. Let marinate several hours or over night.

To make glaze, in a small saucepan over medium heat, stir together 2c orange marmalade, 1 minced yellow onion, 2 slices fresh ginger, peeled and minced, and one small clove of garlic. Bring to a boil. Stir in 1/2c orange juice and simmer on low for 5 minutes. Optionally, stir in 2T of Grand Marnier or other orange liqueur.

Preheat the oven to 400 degrees. Place pork in pan. Drain marinade into saucepan and heat. Roast pork in high heat till brown on all sides. Add warmed marinade to pan with browned pork. Continue to cook pork, basting with orange-ginger glaze every so often, till it reaches an internal temp of 155-160 degrees. Let stand 15 minutes before carving. Garnish with green onions and orange zest curls and serve with glaze.

Puffy Apple Pancake

No need for syrup on this sweet alternative to the average pancake. For my family of five I need to make two of these dishes simultaneously.

3T unsalted butter, divided
2 large apples, sliced 1/4" thick
1/4c brown sugar, divided
3 eggs
1T sugar
pinch salt
1/2c milk
1/2c flour
1/4t cinnamon
2 lemon wedges or powdered sugar, optional

Preheat oven to 450.

1. Melt 2T butter & cook apples till tender. Ad 2T brown sugar.

2. In a bowl, whisk eggs, sugar, salt, milk, and flour (will be a little lumpy). Pour over apples in hot skillet.

3. Transfer to oven & bake 10 minutes.

4. Meanwhile, in bowl mix cinnamon & remaining brown sugar. Cut in remaining 1T butter. Remove pancake after 10 minutes, sprinkle this mixture on top, and bake another 10 minutes till puffy.

5. Remove and serve with lemon squeezed over top or powdered sugar (my preference!).

Mexican Pot Roast

This is a nice alternative to traditional burritoes. The recipe received seven thumbs up when served at dinner with our grandparents.

1T olive oil
2 medium onions, sliced
2 medium carrots, cut into ½ inch rounds
1 can diced green chiles
2 garlic cloves, minced
2t salt
1/2 t dried oregano
1/2 t ground cumin
1/2 t ground coriander
1/4 t freshly ground pepper
1 4.5lb bone-in pork shoulder (picnic), well trimmed
1 14.5oz can chicken broth

Sauté onions, carrots, and chiles in oil till soft. Add garlic, cook 1 minute. Transfer mixture to slow cooker.

Combine salt, oregano, cumin, coriander, and pepper. Rub onto pork. Place pork on vegetables in slow cooker. Add broth around pork. Cook 6-8 hours.

Remove pork & shred. Put shredded pork in serving dish. In blender, puree vegetables and broth (skim any fat first) and put this mixture in a gravy boat.

Serve pork alone with gravy or serve with gravy on warm homemade tortillas with refried beans, salsa, guacamole, sour cream, and shredded cheese.

Homemade Chicken Enchiladas

These chicken enchiladas are sure to knock your socks off! Feel free to heat them up by adding chopped jalapeno peppers to your chicken or a dash of hot sauce to the enchilada sauce. This recipe is mild (green chiles add no heat).

Chicken Enchiladas

3c Enchilada Sauce (see below)
2c shredded cooked chicken
1/2c thinly sliced green onion
3/4c shredded cheddar
3/4c shredded Monterey jack
1/4c sour cream
1 4oz can diced green chiles
1/4c chopped cilantro
12 corn tortillas


Heat oven to 350 and prepare Enchilada Sauce (below).

In a bowl, combine chicken, green onions, 1/2c cheddar, 1/2c Monterey, sour cream, chiles and cilantro. Add 1/2c Enchilada Sauce. Season with salt and pepper.

Heat enough oil or Crisco in a large pan to fry the 12 corn tortillas. Fry one at a time for about 10 seconds each – just enough to soften. Drain on paper towels.

Spray a 9x13 with non-stick spray & spread a small amount of sauce on bottom of pan.

Spread 2 heaping tablespoons of chicken mixture on a tortilla & roll up. Place seam-side down, side by side in the prepared dish.

Pour remaining sauce over enchiladas, top with remaining cheeses & bake till bubbling, 15-20 minutes.

Garnish with extra sour cream, sliced green onions & chopped cilantro.

Enchilada Sauce

2T Crisco
2T flour
2T chili powder
1t ground cumin
1 14oz can chicken broth
1 8oz can tomato sauce
1t salt
1/4t garlic powder

Heat oil in large saucepan, stir in flour & chili powder. Cook for 1 minute.
Add remaining ingredients, bring to a boil & simmer for 10 minutes.


Some tips:

Triple the recipe and freeze the enchiladas! You might as well since you’re at it!
We like ours with extra sauce. Also, make extra sauce by easily doubling (or more) the recipe. Freeze the sauce & you’re one step closer next time you make enchiladas.
Most of the chicken mixture ingredients are optional. Try variations: cooked, shredded beef; corn, etc.
Grill the chicken, bake it, poach it. It's a great way to use up leftover meats (try pork or beef too!).
You can buy canned enchilada sauce at the grocery market. It is expensive, IMHO, and contains MSG. It is quicker if you're in a hurry.
For quick sides: serve with a can of refried beans (or make your own - they're so easy!) and a can of corn. We love homemade corn bread with them.

Various Recipes

A few requested recipes:

Gingery Chickpeas in Spicy Tomato Gravy

This is a CrockPot meal taken from 150 Best Slowcooker Recipes by Judith Finlayson. I serve it over basmati rice and with paratha, an Indian bread. The pickier eaters might shy away from this dish, but for those of you who love vegetables and tons of flavor, you’ll really enjoy it.

1T olive oil
2 onions, finely chopped
4 cloves garlic, minced
2T minced gingerroot
2t ground coriander
1t cumin seeds
1t salt
1/2t black pepper
2t balsamic vinegar
2c coarsely chopped tomatoes, fresh or canned
2 cans chickpeas, drained and rinsed

In a skillet, heat oil. Add onions & cook till they begin to brown (about 10 minutes). Add garlic, gingerroot, coriander, cumin seeds, salt and pepper and cook, stirring for 1 minute. Add balsamic vinegar and tomatoes and bring to a boil. Place chickpeas in slow cooker stoneware. Pour tomato mixture over and stir well.
Cover and cook on low 4-6 hours. Garnish with chopped green onion.

Vegetarian Chili

Here’s another winner from Judith Finlayson’s 150 Best Slowcooker Recipes. This chili is hearty and warm and delicious. Your husband might not even miss the meat (might not!). Top with sour cream, shredded cheese, green onion, and/or guacamole.

1T olive oil
2 onions, finely chopped
4 stalks celery, thinly sliced
2 medium carrots, sliced
6 clove garlic, minced
1-2 jalapeno peppers, finely chopped (optional)
2T chili powder
1T cumin seeds
2t dried oregano leaves
1t dried thyme leaves
1.5t salt
1t cracked black peppercorns
1T unsweetened cocoa powder (trust me!)
1T balsamic vinegar
1T packed brown sugar
2 cans corn, drained
1 can (28oz) tomatoes, including juice, chopped
2c vegetable stock (1 can)
2c yellow-fleshed squash, chopped (acorn or butternut work too)
1 can red kidney beans
2 green bell peppers, seeded & cut into thin strips

Heat oil. Add onions, celery & carrots and cook till soft. Add garlic, jalapeno, chili powder, cumin, oregano, thyme, salt and pepper and cook 1 minute. Stir cocoa , balsamic, brown sugar, corn, tomatoes, and vegetable stock and bring to boil. Transfer to stoneware. Add squash and kidney beans. Stir. Cook on low 5-7 hours. Stir in green peppers. Cover and cook for an additional 25 minutes. Ladle into bowls and use toppings.

Linguini With Clam Sauce

1 pound linguini
Salt
1/4c extra-virgin olive oil
6 fillets flat anchovies, chopped (you can't taste them!)
4 cloves garlic, chopped
1t dried thyme leaves
1/2t crushed red peppers flakes
1/2c dry white wine
1 (15oz can) can whole baby clams, with their juice
Handul flat-leaf parsley, chopped

1. Boil water. Add salt. Cook linguini about 7 minutes till al dente. The linguine will continue to cook in sauce later.

2. Heat oil. Saute anchovies, garlic, thyme, and red pepper flakes. Cook till anchovies melt into oil. Add wine to pan. Add clams and their juices. Drain pasta and add it to the clam sauce. Toss and coat the pasta in the sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt & pepper and parlsey. Serve with crusty Italian bread!

Homemade Peanut Butter

Thanks to my new friend, “A”, I am now making my own peanut butter. I don’t know what took me so long to try this – it couldn’t be much easier! And “A” is right, kids love to eat it by the spoonful - right out of the blender.

First, I went to a health food store and bought “Butter Stock Gourmet Peanuts” out of a bin. The cost was $1.79/lb and I bought just over 1 pound. So (for about $2) I made fresh, additive- and preservative-free, organic peanut butter. Store-bought natural peanut butter costs a little more than two times that amount.

Second, get out a commercial blender or food processor. I used a Cuisinart food processor, but I could have used the blender attachment to my Bosch. If you use a regular blender, you might want to pulse and then give your motor a break. Alternatively, the health food store might have a blender right there next to the peanuts - mine did.

Add the peanuts and a pinch of salt (if desired) and start to pulse. Watch out! It’s loud at first as those peanuts spin at high speed. Be patient. The peanuts will eventually become creamy. Adding oil is not necessary if you wait patiently as they spin. Once the peanut butter has reached desired consistency, scrape it out into an air-tight container. Add chopped peanuts and stir if you would like chunky-style peanut butter. Though it is probably not necessary, I store my PB in the fridge.

I would love to hear your comments as you try making your own peanut butter. Let me know what type of peanuts you use, how much they cost, and how much you think your savings are. The taste is phenomenal and it is especially nice knowing there is no added salt, sugar or preservatives. Our favorite way to eat it? On homemade bread, of course! Enjoy!

And thanks "A" !
Thanks also to "L" for helping me acquire the nuts this time around!

Homemade Peanut Butter

Thanks to my new friend, “A”, I am now making my own peanut butter. I don’t know what took me so long to try this – it couldn’t be much easier! And “A” is right, kids love to eat it by the spoonful - right out of the blender.

First, I went to a health food store and bought “Butter Stock Gourmet Peanuts” out of a bin. The cost was $1.79/lb and I bought just over 1 pound. So (for about $2) I made fresh, additive- and preservative-free, organic peanut butter. Store-bought natural peanut butter costs a little more than two times that amount.

Second, get out a commercial blender or food processor. I used a Cuisinart food processor, but I could have used the blender attachment to my Bosch. If you use a regular blender, you might want to pulse and then give your motor a break. Alternatively, the health food store might have a blender right there next to the peanuts - mine did.

Add the peanuts and a pinch of salt (if desired) and start to pulse. Watch out! It’s loud at first as those peanuts spin at high speed. Be patient. The peanuts will eventually become creamy. Adding oil is not necessary if you wait patiently as they spin. Once the peanut butter has reached desired consistency, scrape it out into an air-tight container. Add chopped peanuts and stir if you would like chunky-style peanut butter. Though it is probably not necessary, I store my PB in the fridge.

I would love to hear your comments as you try making your own peanut butter. Let me know what type of peanuts you use, how much they cost, and how much you think your savings are. The taste is phenomenal and it is especially nice knowing there is no added salt, sugar or preservatives. Our favorite way to eat it? On homemade bread, of course! Enjoy!

And thanks "A" !
Thanks also to "L" for helping me acquire the nuts this time around!

Split Pea and Lentil Curry with Crispy Onions

We made this delicious soup while studying medieval monks and their migration to England.

1c yellow split peas, soaked overnight
1T olive oil
1 onion, finely chopped
3 cloves garlic, minced
1T grated gingerroot
2t cumin seeds
1t coriander seeds
1t mustard seeds
1/2t turmeric
1/2t cayenne pepper
1/2t ground cinnamon
1c brown lentils, picked over and rinsed
4c water or vegetable stock (add more if needed later in cooking)

Crispy Onion Topping

1T clarified butter
2 onions, paper thin slices

In a skillet, heat oil and saute onions till soft. Add garlic, gingerroot, cumin seeds, coriander seeds, mustard seeds, turmeric, cayenne and cinnamon and cook, stirring, for 1 minute. Add yellow split peas, lentils and water or broth and stir to combine.

Transer mixture to slow cooker stoneware, cover and cook on low for 6-8 hours.

To make Crispy Onion Topping: In a skillet, heat butter and add onions, stirring constantly until crisp brown. Ladle curry into bowls and top with onions.

Recipe is tweaked from Judith Finlayson's 150 Best Slow Cooker Recipes - my favorite CrockPot cookbook.

Caribbean Pepper Pot Soup

For the Slow Cooker:

1T oil
2 onions, chopped
4 cloves garlic, minced
1T minced gingerroot
2T chili powder
½ - 1 chili pepper, finely chopped
1t coriander seeds
1t celery seeds
1t salt
1t cracked black peppercorns
1T packed brown sugar
4c butternut (or acorn) squash, peeled and chopped in 1” cubes
1 can red kidney beans, rinsed and drained
1 can 28oz tomatoes, with juice, chopped
4c chicken or vegetable stock
1 can 14oz coconut milk

1. In skillet, sauté onion until soft. Add garlic, gingerroot, chili powder, chili pepper, coriander, celery, salt, and pepper and cook stirring 1 minute. Add sugar and stir to combine. Add squash, beans, and tomatoes.

2. Add mixture to CrockPot. Cover with broth and stir. Cook on low 6 hours, until vegetables are tender. During last 15 minutes add coconut milk. Serve. Garnish with cilantro.

This recipe is from one of my favorite cookbooks: Judith Finlayson's 150 Best Slow Cooker Recipes.

Snack Ideas

We can all use a little inspiration from time to time. Here are some great ideas for healthy, easy-to-prepare snacks to keep those little bodies nourished. Delicious for moms too! Don't forget to check out last year's LUNCH IDEAS.

EASY, NO-COOK SNACKS

* Veggies with low-fat dip (Dip can be anything from a bottle of ranch dressing to cream cheese blended with dressing, to a homemade concoction).
* Snack Kebobs (Skewer fruit or veggies with pretzel sticks or wooden skewers. Use peanut butter or yogurt to dip fruit, then roll in crushed nuts or cereal. Use marshmallows for fun)
* Banana Pops (Dip in yogurt, roll in cereal or nuts, freeze.)
* Peanut Butter Balls
* PB & J on crackers
* Ants on a Log (Celery filled with PB or cream cheese. Raisins)
* Fruit juice popsicles (Can be frozen in icecube trays with toothpicks)
* Pudding Shakes (Blend milk, few tablespoons pudding, ice, vanilla. Add a banana or fruit if desired. Top with whipped cream for fun.)
* Whole grain snacks (Bagels, english muffins, cereals)
* Rice cakes
* Yogurt topped with granola or nuts.
* Banana/OJ Smoothies (6oz frozen OJ, 6oz milk, 1/4c nonfat dry milk powder, vanilla, ice. Blend.)
* Trail Mix (Recipes are endless. Keep it healthy by limiting the sugar)
* GORP (Good Ol' Raisins & Peanuts. Add M&Ms or anything you like!)
* Ritz Spiders
* Carrot Pinwheels

EASY, COOKED SNACKS

* Mini pizzas
* Baked apples (Stuff with dried fruit, apple juice, cinnamon)
* Quesadillas